Tofu Pumpkin Pie

1 ½ cup extra firm tofu

2 cup cooked pumpkin or pumpkin puree

2/3 cup sweetener of choice

1 tsp vanilla

1 ½ tsp ground cinnamon

¾ tsp ground ginger

¼ tsp nutmeg

1/8 tsp ground cloves

Directions:

Preheat oven 350 F.

Cream the pumpkin and sugar. Add tofu, spices, and vanilla. Mix thoroughly. Pour mixture into pie shell. Bake for 60 minutes. Filling will be soft but, will firm as it chills.

Holiday Lentil Loaf

1 small onion

1 clove garlic

2 stalks celery

2 teaspoon sage

3 cups cooked lentils

3 cups cooked wild rice (you can use wild rice/brown rice mix)

½ cup chopped walnuts

¼ cup whole wheat bread crumbs

2 tablespoon vinegar

3 egg whites

2 tablespoon whole wheat flour

Fresh ground black pepper and sea salt

Directions:

Preheat oven to 350 F

Finely chop onion and celery, and crush the garlic clove. Spray a pan with non-stick spray. Sauté onion, celery, and garlic until onion is translucent. Add the sage. Combine all ingredients in a large bowl, mix well. Spray loaf pan with non-stick spray and fill mixture. Press down. Bake 30 minutes uncovered. Let stand for 5-10 minutes before serving.

Warm Peach Cobbler

6 medium peaches

1/3c sugar

3/4c flour

3/4t baking powder

Pinch salt

6T skim milk

6T egg white or egg substitute

1/2t vanilla extract

Preheat oven to 400 degrees F. Peel and slice peaches. You should have about 4 cups. Sprinkle with 2 teaspoons sugar taken from the 1/3 cup.

In a bowl, stir together remaining sugar, flour, baking powder, and salt. In a large bowl, whisk together milk, egg, and vanilla. Add dry ingredients to wet ingredients and stir just to blend. Batter will be thick.

Put peaches in a 9-inch non-stick pie pan. Spoon the batter over the peaches, smoothing it with the back of the spoon. It doesn't need to cover the peaches completely; in fact, it looks nice if some of the peaches are poking through. Bake until the peaches are bubbly and the topping is browned, about 30 minutes.

Makes 8 serving...if you use skim milk and 0 fat egg substitute you have an almost fat free yummy dessert.

Now that Fall is officially here and cold weather is around the corner, it's time to get out the soup pot. This is one of my favorite soup recipes. In 20 minutes or so you can have a great tasting soup. Let me know how you like it.

Lentil Soup with Greens

6 cups broth (I use vegetable or "no chicken" chicken broth)
1 1/4 cups lentils
1 carrot, peeled and diced
1 medium onion, minced
10 oz. frozen spinach, collard greens or broccoli, thawed and chopped (I use fresh, without E.coli)
1 cup nonfat plain yogurt, drained for 10 minutes or cheese

In a large pot, cook onions until translucent. Add broth, bring to a boil. Stir in lentils and carrots. Simmer over a medium heat, about 15 minutes. Season to taste with salt and pepper. Add greens to cooked lentils. Cook until blended and hot, about 5 minutes more.

Garnish soup with a dollop of yogurt or shredded cheese. Serve with warm bread or cooked brown rice. Mmmmmmmm good!